String Beans Dahl Stew

String Beans Dahl Stew

A wholesome, tasty dish that can be used with bread, rice, wheat tortillas, naan etc. String Beans is a versatile vegetable that blends well with any cuisine of the world.

String Beans Dahl Stew 3

String Beans Dahl Stew

Serves 2 - 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Indian
A wholesome dish that can be used with bread, rice, wheat tortillas, naan etc. String Beans is a versatile vegetable that blends well with any cuisine of the world.

Ingredients

  • 1 cup Mung Dahl
  • 4 cups String Beans (cut into 1/4 inch pieces)
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1 teaspoon Sambar Powder
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dahl
  • 1 teaspoon Turmeric
  • 4-6 cups Water
  • 4 tablespoons Olive Oil
  • 1/4 cup Coriander Leaves (finely chopped)

Optional

  • 1 teaspoon Asafoetida (Hing)
  • 1/8 teaspoon Cayenne Pepper
  • 8-10 leaves Curry Leaves

Note

Serving Suggestions:
1) You can serve this side dish with toasted bread slices, or fresh-cooked Basmati Rice, or Naan, Roti Chapathis etc.

Note:
1) You can increase salt, sambar powder or cayenne pepper, if you like.

Directions

Step 1
Cook Mung Dahl. See recipe on this site at https://versatilefoodie.com/indian/cooking-mung-dahl-a-type-of-lentils-from-india/
Step 2
Cut the String Beans into 1/4 inch pieces.
Step 3
Add olive oil to a medium sized sauce pan on medium heat. When oil heats up, add the mustard seeds and urad dahl. Keep stirring.
Step 4
When urad dahl is golden brown and the mustard seeds start crackling frequently, lower the heat. Add the cut beans, salt, turmeric, hing, curry leaves, sambar powder and/or cayenne. Mix well.
Step 5
Add 4 cups of water or enough to immerse the vegetables. Water should be about half an inch or an inch above the ingredients in the pan.
Step 6
Cover the pan, with a little outlet for the steam. Cook for 5 minutes in low to medium heat or until the beans are cooked but firm. Check every 2 minutes. Add the coriander leaves and mix well.
Step 7
Mash the cooked mung dahl lightly, just enough for the dahl to cling together.
Step 8
Add the mashed mung dahl to the veggie mixture in the pan. Mix well.
Step 9
Serve hot.
Tomato Kichidi
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